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Prevent soggy tart shells

Fine Cooking Issue 88
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It isn’t always possible to fill fruit tarts just before serving, and I used to get frustrated at how soggy the tart shell would get. I discovered that a thin layer of chocolate between the shell and the filling solves the problem. I use a pastry brush to paint the inside of the shell with dark, milk or white chocolate. Once the chocolate hardens, I add the pastry cream or other filling, then decorate it with the fruit. The chocolate acts as a barrier, preventing the cream from penetrating the crust.

Mary Bendayan, North Woodmere, NY


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